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Air-Fried Artichoke Salad with Lemon Parmesan Dressing
30 Min.Für 6Nutri-Score B€€
B
30 Min.
30 Min.Air-Fried Artichoke Salad with Lemon Parmesan Dressing
rezept von
Kathleen Ashmore
@katcancook
2 Rezepte
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
canned artichoke hearts (drained and patted dry)Vorräte2 Stücke
olive oil (for the artichokes)Vorräte15 ml
saltGewürze3 g
black pepperGewürze1 g
shallot (finely chopped)Obst & Gemüse1 Stück
Dijon mustardVorräte10 ml
Parmesan (grated, plus extra for serving)Milchprodukte50 g
lemon (juiced)Obst & Gemüse1 Stück- olive oil (for the dressing)Vorräte120 ml
Brussels sprouts (shaved)Obst & Gemüse500 g- celery (thinly sliced)Obst & Gemüse4 Stücke
- canned white beans (drained and rinsed)Vorräte2 Stücke
fresh parsley (chopped)Obst & Gemüse15 g
pro Portion
Nährwerte
316kcal
- Kohlenhydrate
- 18 g
- Eiweiß
- 7 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Heißluftfritteuse
Rührschüssel
Schneebesen
Seiher
Schritt für Schritt
Zubereitung
- Schritt 1
Air-fry the artichokes
- Drain the artichoke hearts and pat them dry.
- Toss with olive oil, salt and pepper.
- Air fry at 200 °C until crispy, then cut in half.
- Schritt 2
Make the lemon Parmesan dressing
- Whisk together the chopped shallot, Dijon mustard, grated Parmesan, lemon juice and olive oil.
- Season with salt and pepper.
- Schritt 3
Assemble the salad
- In a large bowl, combine the shaved Brussels sprouts, sliced celery, white beans and chopped parsley.
- Add the artichokes and pour over the dressing.
- Toss well and finish with a little more Parmesan.
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